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1
Heat oven to 350 degrees.
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2
Generously coat a large flute pan with cooking spray on the fluted center and bottom only, but NOT the outer sides.
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3
In stand mixer bowl, combine egg whites, cream of tartar, xanthan gum, guar gum, baking powder, stevia and extracts.
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4
Beat on low for 30 seconds, then increase mixer to high and beat until very stiff peaks form, about 4 minutes.
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5
The mixture will be airy, voluminous and thick.
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6
Into a small bowl sift the protein powder, almond flour and powdered egg whites.
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7
Sprinkle 1/2 of the dry ingredients over the egg whites.
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8
Run the mixer at medium for 5 seconds, just until dry ingredients are incorporated.
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9
Sprinkle remaining dry ingredients over the egg whites and mix again just to incorporate.
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10
Increase mixer speed to high for 5 seconds.
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11
Scrape sides of the bowl with silicone spatula and gently fold the mixture once or twice.
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12
Transfer 1/2 the mixture to the prepared pan, then use spatula to smooth the top.
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13
Repeat with remaining mixture.
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14
Firmly tap the pan on the counter to help eliminate air bubbles.
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15
Bake 35 minutes.
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16
Remove the pan from the oven and overturn the pan and cool upside down.
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17
When cooled, release the cake running a knife along the outside of the pan.
